Salmon Cakes With Lemon - Herb Mayonnaise - cooking recipe

Ingredients

Mayonnaise
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 1/2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
2 tablespoons butter
Salmon Cakes
2 cups loosely packed crumbled cooked salmon
1/2 cup corn, flake crumbs
2 green onions, chopped
1/4 cup celery, finely chopped
1/4 cup mayonnaise
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 dash Worcestershire sauce
1 large egg

Preparation

To make lemon-herb mayo: Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 1/2 tsps thyme in small bowl.
Season sauce to taste. Refrigerate until needed.
To make salmon cakes: Combine first 7 ingredients in medium bowl and stir gently to blend. Season to taste. Mix in egg. Shape into 6 patties, about 3/4 inch thick.
Melt butter in large skillet over medium-low heat. Add salmon cakes and saute until brown and cooked through, about 5 minutes per side.
Serve with sauce.